Grandma's secret to perfect borscht: Spices and tradition
Even though she didn't have soy sauce, balsamic vinegar, or many exotic spices, Grandma could cook borscht that everyone admired. Its taste was deep, and the aroma filled the entire house. She claimed that it was all thanks to the properly chosen spices.
Red borscht is one of the most important dishes on the Christmas Eve table. This traditional dinner often begins with it. Culinary experts say that its taste should be harmonious, not lacking in salty, sweet, sour, and spicy notes. That's exactly how my grandma seasoned her borscht.
Classic set of spices for borscht
The list of spices needed to season borscht is quite extensive. My grandma always opted for marjoram, believing it gave the borscht its characteristic herbal aroma. Next was garlic, whose sharpness perfectly complemented the sour notes. Bay leaves and allspice added depth to the flavor, similar to a pinch of lovage. A very important addition was black peppercorns. On the plate, you can season the borscht with freshly ground pepper, but for the broth, you should use peppercorns, as they help soften the soup's acidity.
Important!
When cooking borscht, follow this rule: 2-3 bay leaves and 3-4 allspice berries per quart of broth. It's better not to overdo these spices, as the soup will become too intense. These spices are also added right at the beginning of cooking along with the pepper, while marjoram, garlic, and others are added later.
Be careful with aromatic spices
Grandma also used aromatic spices but chose only a few. She didn’t use ginger or cinnamon, which are now very popular. She preferred cloves and star anise in small amounts because, as she claimed, such exotic notes should not dominate. However, she wasn't afraid to add a few beautiful caps of dried porcini mushrooms because she believed the mushroom flavor served the soup better. She added dried mushrooms to the borscht without soaking them first to get a better aroma.
A sweet touch for borscht
A sweet touch is also needed to give the borscht a multidimensional taste. My grandma had her own method for this. She felt that a little bit of honey or even a pinch of sugar and a few dried apples were enough. Grandma would cook the borscht the day before Christmas Eve. She was convinced that all the spices needed time to fully develop, which is why she tasted it just before the Christmas Eve dinner.
